The festive period has been and gone! We were lucky enough that Jimi and I got a generous amount of leave for the holidays and so the whole family got lost in our own magical bubble of mince pies, chocolate, late nights and making special memories. But alas all good things must come to and end and so begins this week, the first week back into the school/work routine, and what a painful bump back into reality it was. The kids spent the first three mornings trying to come up with every excuse imaginable to try and get out of school, my personal favourite being Joni telling his teachers that he had eaten an acorn in the hope they’d send him home… good try son, I guess he thought they were poisonous…?
So I’m not going to lie, I found this week just as hard as the kids and was determined to make things as easy as possible to get me through, and what a little gem this zesty delight is!
Ready in less than 20 minutes, only one pan to wash up, prep being nothing more strenuous than slicing some chicken and a spring onion, its cheap and healthy and it ticks every box! You could even buy the ready cut chicken strips and then all you’d have to do is slice one spring onion!!
As River will happily eat a lemon as though it’s an orange we found the zesty punch in this dish just right, but if you prefer you can just add the juice of one lemon to tone it down a bit.
- FOR THE SAUCE
- 3 lemons, 2 zest and juice, 1 thinly sliced
- 1 tbsp soy sauce
- 2 tbsp chicken stock
- 2 tbsp clear honey
- 2 tsp cornflour, dissolved in 1 tbsp water
- FOR THE LEMON CHICKEN
- 2 tbsp oil
- 3 skinless chicken thighs, cut into strips
- ½ tsp Chinese five-spice
- 2 tbsp plain flour
- thumb-sized piece ginger, peeled and finely chopped
- 250g sugar snap peas
- 2 spring onions, sliced
- Cooked soft noodled to serve
- To make the sauce, place all of the sauce ingredients into a small bowl, except the sliced lemons, and mix well. Set aside.
- Heat the oil in a large pan or wok, place the flour and Chinese five spice in a bowl, add the chicken and toss to coat, shake off excess and add to the oil in batches to brown.
- Return all the chicken to the pan once browned along with the ginger and cook for 1 minute.
- Add the sugar snaps and cook for a few minutes more before adding the sauce and lemon slices.
- Cook for a further 3-4 minutes, stirring constantly, until the chicken is cooked through.
- Serve with the cooked noodles and scatter with the spring onions.